Name: Butter Chicken
Total time: 19800 s
Yield: 4
Ingredients: 0.5 kilogram Chicken; 2 tablespoon Oil; 1 tablespoon Lime Juice; 1 teaspoon Ginger Paste; 1 teaspoon Garlic Paste; 2 teaspoon Kashmiri Red Chili Powder; 1/2 cup Thick Yogurt; 1/2 teaspoon Garam Masala; to taste Salt; 2 tablespoon Butter; 1 Onion; 2 Tomato; 2 Whole Clove; 1 Bay Leaf; 2 Black Cardamom; 1 inch Cinnamon Stick; 1 teaspoon Ginger Garlic Paste; 1 teaspoon Chili Powder; 1 teaspoon Garam Masala; 1/2 teaspoon Kasoori Methi Powder; 1/2 teaspoon Caster Sugar; 1 tablespoon Almond Paste; 1/4 cup Fresh Cream; 2 cup Water

The famous Punjabi chicken curry!!!

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Anju's Recipe Book

Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.

http://anjusrecipebook.blogspot.com/

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5hr 30min

Total Time

$4.00

Cost Per Serving

Ingredients

Servings

US / METRIC

1.1 lb

Chicken

2 Tbsp

Oil

or Butter

Marinade

1 Tbsp

Lime Juice

1 tsp

Ginger Paste

1 tsp

Garlic Paste

1/2 Tbsp

Kashmiri Red Chili Powder

1/2 cup

Thick Yogurt

1/2 tsp

Garam Masala , ground

to taste

Salt

Gravy

2 Tbsp

Butter

Large Onion

(optional)

Large Tomatoes

Whole Cloves

Bay Leaf

Black Cardamom

1 in

Cinnamon Sticks

1 tsp

Ginger Garlic Paste

1 tsp

Chili Powder

1 tsp

Garam Masala

1/2 tsp

Kasoori Methi Powder

1/2 tsp

Caster Sugar

1 Tbsp

Almond Paste

or cashew nut

1/4 cup

Fresh Cream

2 cups

Hot Water

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Nutrition Per Serving

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CALORIES

612

FAT

45.4 g

PROTEIN

20.6 g

CARBS

30.1 g

Author's Notes

If you have a grill or tandoor you can grill the chicken and make the curry
I have used chicken with bones, but if you wish to you can use boneless chicken
Adding onion to the gravy is optional. You can completely avoid it and follow the rest of the recipe

Cooking Instructions

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Step 1

Wash and clean the Chicken (1.1 lb) and cut to small pieces.

Step 2

Put the chicken to a bowl and add Lime Juice (1 Tbsp) , Ginger Paste (1 tsp) , Garlic Paste (1 tsp) , Kashmiri Red Chili Powder (1/2 Tbsp) , Thick Yogurt (1/2 cup) , Garam Masala (1/2 tsp) , and Salt (to taste) . Combine well and cover and keep in fridge for 4-5 hours (Do not freeze).

Step 3

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4 Ratings

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Butter Chicken

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Marinade

Gravy

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Cooking Instructions

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